Introduction
When it comes to ordering food at a restaurant, most of us tend to stick to the same few dishes. But for chefs, ordering food is a chance to explore the menu and discover something new. In this article, we’ll take a look at five rare restaurant menu items that chefs always order. From unusual cuts of meat to unique flavor combinations, these dishes are sure to tantalize your taste buds and inspire your next culinary creation. So, let’s get started!
5 Rare Restaurant Menu Items Chefs Always Order
Chefs know the ins and outs of the restaurant industry, and they often have a few favorite dishes that they always order when they go out to eat. Here are five rare restaurant menu items that chefs always order.
1. Foie Gras
Foie gras is a delicacy made from the liver of a duck or goose that has been specially fattened. It is a rich and creamy dish that is often served as an appetizer or main course. Chefs love foie gras because of its unique flavor and texture.
2. Uni
Uni, or sea urchin roe, is a popular seafood dish in Japan. It is a creamy and salty delicacy that is often served raw or lightly cooked. Chefs love uni because of its unique flavor and texture.
3. Truffles
Truffles are a type of mushroom that grows underground. They are highly prized for their unique flavor and aroma. Chefs love truffles because of their intense flavor and aroma.
4. Kobe Beef
Kobe beef is a type of beef that comes from the Japanese city of Kobe. It is known for its intense marbling and flavor. Chefs love Kobe beef because of its unique flavor and texture.
5. Caviar
Caviar is a type of fish roe that is highly prized for its unique flavor and texture. It is often served as an appetizer or main course. Chefs love caviar because of its unique flavor and texture.
When a chef walks into a restaurant, it is understandable if it takes a bit of creativity on the menu to impress them. Whether it’s a well-made dish or a unique combination, some items are just destined to be favorites to anyone that is a foodie, much less a professional. What dishes are so rare or incredible that they can’t be missed? A few chefs shared with us what they find irresistible on a menu when they see it.
Iliana De la Vega is the James Beard award-winning Best Chef 2021 and owner of El Naranjo in Austin, Texas. The awards don’t stop there. She was also a James Beard Semifinalist for Best Chef, Texas in 2020 and Best Chef, Southwest in 2019. The Mexican government awarded Chef De la Vega the prestigious Ohtli Award in 2014 and she functioned as the Culinary Institute of America’s first Mexican/Latin Cuisine Specialist. The city of Austin also gave her the title of Hispanic Female Entrepreneur of the Year in 2014.
With so many accolades, it could take a lot to make a chef like De la Vega excited for dinner. For her, it’s all about the flavor.
“If I ever see tongue or snails on a menu, I immediately order those. Tongue is the most delicious, tender meat with a delicate mild beef flavor,” she said.
For those not familiar with tongue as a protein choice, it’s eaten around the world. Harvested from many different animals like pig, cow, or lamb, it is often slow-cooked to be tender. Tongue is seen in many Latin American recipes. Chef De la Vega likes any way that it’s served in a sauce, “Any preparation in any sauce would work for me—anything from a rich mole, to tacos or even French tomato wine sauce.”
De la Vega doesn’t find snails on a regular basis, but when she sees them, she always orders them immediately.
“I absolutely love them. French style with lots of garlic, parsley, and butter is my absolute favorite way to eat them, but I have tried Vietnamese, Spanish and Italian styles. I’m always open to exploring new flavors and preparations when it comes to snails.”
The Jones Oyster Company is scheduled to open this January in foodie haven Greenville, South Carolina. Rodney Freidank works as the Corporate Chef of Table 301 Restaurant Group and is heading the new project. This isn’t his first effort in the area.
After a full career in the early days of Greenville’s food scene, he stepped into the position of corporate chef, working with the teams who developed Papi’s Tacos, the Fall For Greenville food festival winner in 2021 and Passerelle Bistro, among others. All this work helped him win local culinary awards and the title of South Carolina Hospitality Association’s South Carolina Restaurant Manager of the Year.
Freidank has three must-order dishes.
“I will always order frog legs because you never see them on a menu anymore, soft shell crab, because the next day they’re gone and braised lamb shank because it’s so labor intensive and takes serious love to make.”
Agree or disagree with their choices, these two talented chefs know what is a pleasure to order for themselves. In these cases, both are happy to have someone else cook these favorites whenever they are available.
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Jessica Farthing